Veal Collops (white)

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

collops ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
benshamelle
throat sweetbreads ↝ Sweetbreads [Liver and organ meats]
cocks combs blanched
egg balls ↝ Egg, whole, raw [Eggs and omelets]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
stewed white mushrooms ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

Leason (optional)

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (9)

Cut the collops as for brown.
Put them into a stewpan with a bit of fresh butter, a little lemon juice, and a blade of mace.
Simmer them till nearly done.
Strain the liquor to some benshamelle.
Add the collops with some slices of throat sweetbreads, some cocks combs blanched, egg balls, pieces of artichoke bottoms, and stewed white mushrooms.
Let them stew gently.
Season to the palate with salt.
Make the sauce of a sufficient thickness to adhere to the ingredients.

Optional Leason

Five minutes before the collops are to be served up, a leason may be added of eggs and cream.

Original Text

Veal Collops (white).

Cut the collops as for brown, but instead of frying, put them into a stewpan with a bit of fresh butter, a little lemon juice, and a blade of mace. Simmer them till nearly done, then strain the liquor to some benshamelle, and add the collops with some slices of throat sweetbreads, some cocks combs blanched, egg balls, pieces of artichoke bottoms, and stewed white mushrooms. Let them stew gently, season to the palate with salt, and make the sauce of a sufficient thickness to adhere to the ingredients.

N. B. Five minutes before the collops are to be served up a leason may be added of eggs and cream.

[69]

Notes

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